Texas Armadillo Balls Recipes

TEXAS ARMADILLO

Steps:

• Mix all ingredients of marinade and add armadillo. Marinate about 8 hours, turning meat occasionally. Remove armadillo and reserve marinade. Melt butter in deep skillet and brown armadillo pieces. Pour in marinade and bring to a boil. Stir in seasoning, cover and simmer until tender (about 1 to 1 1/4 hours.) Remove skillet from the fire and place armadillo pieces on a warmed platter. Mix mustard and cornstarch, then mix in cream. Return skillet to low heat and stir in this mixture a little at a time. Stir sauce until hot, but not boiling, and thickened. Pour sauce over armadillo. Serve with steamed rice.

TEXAS ARMADILLO EGGS

Steps:

• 1. Preheat oven to 325°F.
• 2. Trim off the stems of each pepper. Cut a slit down one side of each pepper. Remove the seeds and as much of the white membrane as possible. Set aside.
• 3. In a medium bowl, combine the sausage, Bisquick and garlic salt. Mix well (by hand is easiest).
• 4. Gently insert one or two cubes of the cheese into each jalapeno.
• 5. Pinch off a portion of the sausage mixture and shape it around each jalapeno, covering it completely but don't make too thick. Make into egg shape.
• 6. Roll each "egg" in bread crumbs to coat.
• 7. Arrange the "eggs" evenly on a prepared (sprayed with cookng spray)cookie sheet. Spray "eggs" lightly with cooking spray and bake for 25 minutes until lightly browned.

TEXAS ARMADILLO EGGS

Steps:

• Cut off stems of jalapenos; using a knife and scooping action, remove all seeds and ridges. Rinse well; be sure you have all the seeds out!
• Combine sausage, egg, and bread crumbs in a bowl.
• Fill jalapenos with cream cheese, using a spoon or cake decorator with large tip.
• Make small patties with the sausage mix; wrap one around each jalapeno, sealing it with your fingers.
• Place on cookie sheet; bake in over at 350 degrees for 20-30 minutes. Let cool, cut in half across the middle. Makes 40 Jalapeno eggs.
• Serve with or without a salsa dip.

TEXAS ARMADILLO BALLS

Steps:

• Follow Directions on the 2 Package of Corn bread mix to make yellow corn bread. Once the corn bread is done let cool and crumble corn bread into small pieces.
• Sauté' vegetables in butter.
• Add crumbled cornbread and add broth and stir until smooth and thin.
• Add sage and cream of chicken soup. Stir and mix well.
• Add diced Habanera Pepper, diced Jalapeño Pepper, Fresh Ground Black Pepper, Crushed Red Pepper, and Cayenne Pepper to taste. (I like a lot but I'm a Texan).
• Bake on 350 until slightly thick and brown. (I like to stir mine every 15 min and taste to see if I nee to spice it up).
• Once brown take out of oven and allow to cool.
• Place 4 to 5 beat eggs, flour and bread crumbs in 3 separate bowls.
• Once the dressing is cool, scope up some dressing with a spoon and form a ball.
• Dip the ball in the flour, then the beat egg, then the bread crumbs.
• Deep fry on 350 degrees for 2 to 3 minutes. (Not too long, remember the inside is already cooked. You just want a nice hard crunchy exterior).